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Hawks Hill Ranch Santa Maria Tri-Tip


Photo shown with Northern White Beans instead of pinto or pinquito beans.


Smoked Tri-Tip

Ingredients:

One 2.5 pound Hawks Hill Ranch Tri-Tip

1 Tablespoon Coarse Salt

1 Tablespoon Coarse Ground Black Pepper

1 Teaspoon Paprika

Hardwood Blend or Oak Traeger Pellets

 

Cooking Instructions:

1.       Preheat Traeger to 225 degrees F

2.       Season all sides of the tri tip with salt, pepper and paprika

3.       Place the tri-tip into the Traeger and cook with the lid closed for about an hour to an hour and a half or until the internal temperature has reached 130 degrees. Then remove the tri-tip from the Traeger, wrap tightly in tinfoil, and increase the temperature to the Traeger to 500 degrees.

4.       Once up to temperature, remove the tinfoil from the tri-tip and place it back into the Traeger. Sear each side for 2 to 3 minutes. Remove the tri tip from the Traeger and place on a cutting board to rest for 15 minutes. Cut into quarter inch slices against the grain and serve.


While the tri-tip is smoking, prepare the rest of the menu items.  You can also make the salsa ahead of time. The dried beans should be soaked overnight.


Spicy Seasoned Beans

Ingredients:

1 lb dried Pinto or Pinquito Beans

2 cups diced applewood-smoked bacon (about 9 slices)

1 cup diced white onion

2 ½ Cups of your favorite enchilada sauce

 

Cooking Instructions:

1.       Sort through beans and remove any rocks or abnormalities. Rinse the beans thoroughly in a strainer, them place them into a large pot. Cover with cold water and soak 8 hours up to overnight.

2. Drain beans and return to pot. Fill the pot with water until the beans are covered with about 2-3 inches of water.

3.       Bring to a rolling boil, then reduce heat to a gentle boil and cook for about one and a half to two hours, or until the beans are tender.

4. While the beans are cooking, cook bacon in a medium saucepan over medium-high, stirring occasionally, until lightly browned, about 7 minutes. Add onion and cook an additional 2 minutes. Remove from heat and set aside.

4.       Drain the beans and place them back into the pot. Pour enchilada sauce, bacon and onions into the pot with the beans, and simmer over medium heat for about 30 minutes. Serve hot.

 

Macaroni and Cheese

Ingredients:

1 pound pasta shells, cooked and drained

3 cups heavy cream

1 cup whole milk

2 ½ tablespoons flour

1 ½ cup shredded medium chedder

½ cup shredded smoked gouda

½ cup grated parmesan romano

1 teaspoon salt

1 teaspoon white pepper

½ teaspoon ground mustard

½ teaspoon granulated garlic

¼ teaspoon onion powder

For the topping:

1 cup Panko Bread Crumbs

1 cup shredded sharp cheddar

 

Cooking Instructions:

1.       Preheat oven to 400 degrees, and grease a 9x13 oven pan, and add the cooked pasta to the pan

2.       Prepare the sauce – Melt the butter over medium heat in a large sauce pan. Whisk in the flour until a roux has formed, stirring continuously for 2 minutes.

3.       Slowly add the cream and milk to the pot while whisking the mixture until it is all combined, being careful not to allow scorching on the bottom. Add the salt, pepper and spices to the pot. Bring to a gentle simmer, and cook for 20 to 30 minutes, stirring frequently.

4.       Remove the pot from the heat, and add all of the cheese (apart from the cheese used for the topping). Stir until the cheese has melted.

5.       Pour the cheese mixture over the cooked pasta and gently toss to combine. Then mix together the cheese and bread crumbs for the topping in a bowl. Sprinkle the cheese/breadcrumb mixture overtop the pan and bake for about 20 minutes at 400 degrees. Serve immediately.

 

Santa Maria Salsa

Ingredients:

4 medium sized tomatoes, minced

1 jalapeno pepper, minced

2 ribs celery, minced

¼ cup scallions, minced

¼ cup fresh cilantro, rough chopped

1 tablespoon white vinegar

¼ teaspoon Worcestershire Sauce

1 teaspoon salt

½ teaspoon granulated garlic

½ teaspoon oregano

 

Cooking Instructions:

1.       Mix all ingredients together in a medium sized bowl. Cover and refrigerate for at least 2 hours while the flavor develops. Serve.

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